Warm summer vegetable salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

Save to favs/meal planning

See favs

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

½ quantity BBQ vegetable basic mix

1 tablespoon curry powder

400g can chopped tomatoes

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

4 tablespoons chopped fresh coriandercilantroX

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Place BBQ vegetables in a pan. Add remaining ingredients. Heat through for about 10 minutes, stirring from time to time.

Serving suggestion

Serve salad with grilled or barbecued steaks and lightly boiled new potatoes.

Variations

Make it gluten free: Check curry powder is gluten free.

Nutrition Info (per serve)

Calories 165 cal

Kilojoules 690 kJ

Protein 8 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 9 g

Dietary fibre 5 g

Sodium 190 mg

Calcium 80 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT